Mentor and train junior kitchen staff, fostering a culture of excellence and continuous improvement.
Collaborate with the management team to continuously improve kitchen operations, contributing ideas for menu development, cost control, process optimization and overall kitchen efficiency.
Minimum 2-3 years in a fine dining full-service kitchen with a similar role
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The Chef de Partie is responsible for preparing and cooking high-quality food in accordance with established recipes, standards and operational guidelines while supporting the Sous Chef in the smooth operation of the kitchen.
This role plays an important part in maintaining culinary excellence, food consistency, hygiene standards and efficient kitchen operations. The Chef de Partie supports the development of junior culinary team members while contributing to an exceptional guest dining experience aligned with NoMad standards.
Comply with the conditions of the food hygiene policies
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation technique
Maintains cleanliness and organization in all work areas
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Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met.
Knowledge of Las Vegas Sands food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment
Commit to serving and producing high quality food standard, applying “First in First out!” Best kitchen practice and adhering to stringent hygiene standards.
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